baking potatoes (1 per person or a large split)
1 head broccoli
2 TBS Sour cream (or vegan alternative)
2 Tbs or so of Pesto
2 Tbs pine nuts
*optional*
Croutons crushed, or parmesan cheese
*this could be made vegan by omitting the cheese, using my vegan pesto recipe and using a non dairy sour cream
Method:
Bake potatoes either in the oven (400*F) or microwave until tender. Remove from heat and allow to cool slightly
Cook the broccoli in a bit of water until JUST tender.
Mash together the broccoli, sour cream, pesto and pine nuts in a bowl.
Cut potatoes in half and scoop innards into the bowl mentioned above, leaving about 1/2" for the shell.

OH MAN HAVE I DIED AND GONE TO HEAVEN. THIS was A-M-A-Z-I-N-G. Literally. The original recipe called for artichoke hearts, which I, of course, forgot. But it was still so so good! I used my own pesto so all in all this dinner was PACKED with green goodness.
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